White cabbage stew with minced meat

Ingredients for 6 servings:

• 1 kg white cabbage (approx. 1/2 head)
• 300 g minced meat
• 5 m.-sized onion(s), roughly chopped
• 1 tsp caraway seeds, whole
• 6 tbsp germ oil
• 2 ½ tsp salt
• 3 celery leaves
• 2 sprigs of parsley
• 1 sprig(s) marjoram
• 1 sprig(s) of thyme
• some tarragon
• 2 pinches of ground pepper
• 1 tsp sugar
• 2 ½ liters of water
• 1 carrot(s), if desired

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

simple, cheap stew that is quick to prepare.

Slowly fry the ground meat with the coarsely chopped onions, caraway seeds, freshly ground pepper, and sugar in the seed oil. Meanwhile, prepare the cabbage: Halve the cabbage head and cut one half lengthwise into approximately 5 cm wide segments. This makes it easier to slice the cabbage into 5 mm wide strips. The stalk is also easier to remove. When half of the chopping is done, increase the heat until the ground meat and onion mixture begins to brown. Now add the cabbage a handful at a time and fry until everything is in the pot. The cabbage can also be slightly burnt—it adds a nice flavor! Once the cabbage has the first “brown spots,” deglaze the pot with water and simmer for 10 minutes. Now add the salt. Maybe not all at once, but taste it every now and then. Adjust the heat so that the contents of the pot are just simmering, and cook until the cabbage is cooked to your desired firmness. To keep the stew from looking too monotonous, you can grate or dice a small carrot into it if you like. Finally, add the herbs.